Wheat-rye-buckwheat bread in the oven

Wheat-rye-buckwheat bread in the oven

Category: Yeast bread

Ingredients
MK Sourdough on rye flour, liquid	4 cups
Wheat flour	470 g
Buckwheat flour	100 g
Salt	1.5 tsp.
Honey	3 tbsp. l.
Sunflower oil	3 tbsp. l.
Kvass wort	2 tbsp. l.
Yeast SAF-moment	1.5 tsp.
Spices for bread	1 tbsp. l.

Cooking method

• We put all liquid products in the bowl of the combine - leaven, honey, butter, leavened wort.
• Sift wheat and buckwheat flour from above.
• Add salt, yeast, spices.
• We start kneading the dough in the food processor, which lasts 8 minutes. We get a dough that is a little strong and keeps its shape.
• I do not recommend making the dough even softer, since the dough is so soft and airy during baking that it bends and sags under its own weight. Don't make the dough even thicker either.
• We form the bars and put them in the molds and leave them for proofing in the oven at T = 35 * C.
• Proofing lasted approximately 2.5 hours until the dough was doubled.
• Then we turn on the heating of the oven (without removing the dough piece) to 200 * C. The oven is heating up to the set temperature, the bread will rise during this time, but not much, and then baking will begin.
• After 10 minutes, reduce the temperature to 180 * C and bring it to readiness. If the crust begins to fry strongly, reduce the temperature to 165 * C for 10 minutes.
• We check the readiness of the bread with a temperature probe or a wooden knitting needle.
• All the bread is ready.
• The finished bread, immediately after the oven, is very soft, the crumb is baked and resembles biscuit dough, which will fall off even before you look. So this bread settles under its own weight until it cools down.
• The bread is delicious, with a buckwheat flavor. So he is no longer in sight, and ate the whole day.
• I want to add that I fed the sourdough for this bread with the addition of old cottage cheese and whey (2 times 200 grams of old soft fat cottage cheese + whey to the state of \ "pancake dough \", the third feeding - only whey).
• Plus rye flour - 3 times 80 grams.
• 
• 

Note

Do you remember my recipe for this bread with kefir sourdough, baked in a bread maker.

Wheat-rye-buckwheat bread by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1064.0

Now I made this bread recipe in the oven. The recipe has been slightly modified, and adapted for baking in the oven.

[Admin,]

Admin,

Actually, if you remember what we make cottage cheese from, then just tvorg plus whey is equal to ordinary yogurt or kefir. So the leaven is great, it eats what they give and works perfectly!

[The topic or topic you are looking for is missing or unavailable for entry.]

Do you remember my recipe for this bread with kefir sourdough, baked in a bread maker.

Wheat-rye-buckwheat bread by Admin
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1064.0

Something this link does not work for me. Produces this:
The topic or topic you are looking for is missing or unavailable for entry.
And before it opened. So I baked breads according to this recipe in HP, and I wanted to thank and brag. But it was not there.

Then show your work and give thanks here

We are waiting for your photos

[Admin]

Admin, thank you so much for the recipe!
The bread turned out to be so delicious.
I made some changes to the recipe: I changed the wheat flour to 2 grade flour and half a st. l. I put some honey, but still I have a little sweetish bread, maybe because of buckwheat flour, which gives sweetness.
At the very beginning, when the dough was kneaded in HP, I thought that the stove would not pull, it was a thick dough, and then it warmed up and softened. This has become elastic.
The roof is flat, but the bread tastes great.

🔗 🔗

[Admin]

Thanks again for the bread recipe. This time she baked in the oven.
AdminYou are right that the pod tastes better.

How cute it turned out Of course it tastes better in the oven

Bake for health